Table 3.
Effect of different additions of white kidney bean flour on the textural properties of the noodles.
| Sample (%) | Hardness (N) | Adhesiveness (J) | Cohesiveness (Ratio) | Gumminess (N) | Chewiness (J) | Springiness (m) |
|---|---|---|---|---|---|---|
| 0 | 9.35 ± 0.04 c | 0.19 ± 0.16 ab | 0.51 ± 0.03 a | 5.22 ± 1.20 a | 4.57 ± 1.33 ab | 0.87 ± 0.15 b |
| 10 | 10.50 ± 0.31 b | 0.17 ± 0.07 b | 0.47 ± 0.04 a | 4.66 ± 0.45 ab | 4.83 ± 0.80 a | 1.03 ± 0.12 a |
| 20 | 10.65 ± 0.18 b | 0.27 ± 0.06 a | 0.40 ± 0.00 b | 4.38 ± 0.42 bc | 4.53 ± 0.84 ab | 1.03 ± 0.14 a |
| 30 | 10.87 ± 0.09 b | 0.19 ± 0.03 ab | 0.38 ± 0.07 b | 3.96 ± 0.23 c | 3.87 ± 0.53 b | 0.97 ± 0.09 ab |
| 40 | 11.77 ± 0.13 a | 0.21 ± 0.09 ab | 0.40 ± 0.05 b | 4.23 ± 0.45 bc | 4.26 ± 0.76 ab | 1.00 ± 0.09 a |
Duncan’s statistical methods were used. Different letters within the same column denote significant difference (p < 0.05).